Preheat oven to 325 degrees F. Pat lamb dry with paper towels and sprinkle all over with 1/2 teaspoon salt. In 5- to 6-quart Dutch oven, heat olive oil on medium-high until hot. Add lamb pieces and cook, in 3 batches, about 4 minutes per batch or until lamb is well browned on all sides. With slotted spoon or tongs, transfer lamb pieces to medium bowl as they brown.

Return lamb to Dutch oven. Add tomatoes with their puree, chicken broth, and carrots; heat to boiling on medium-high. Cover Dutch oven and place in oven. Bake stew 1 hour or until lamb is tender when pierced with tip of knife, stirring once halfway through cooking.

Return Dutch oven to stovetop; stir in beans and olives, and cook on medium-high 5 minutes or until heated through. Stir in chopped cilantro.